Oh pshaw, on Wed 14 Nov 2007 11:13:27a, John B meant to say...

I always put a layer of either peach or apricot preserves right over the
bottom crust prior to putting in the wet apple mix. This "insulates"
the bottom crust from the wet. You don't taste the preserves after the
baking. My bottom crust is always flaky.



That's a keen idea and I'll probably try it. However, I never seem to have
a soggy crust with any fruit pies. I always use Pyrex or pottery pie
plates, put them on a preheated baking stone in the oven, and bake for
about 15 minutes at 425-450 degrees before reducing the heat to finish.

--
Wayne Boatwright

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